INGREDIENTS
250ml cream.
72,5 ml castor sugar.
500ml ultra mel custard.
chocolate flakes (to garnish).
DIRECTIONS
In a bowl whip the sugar and cream together until soft peaks form.
Gently fold the ultra mel custard into the cream mixture.
Pour mixture into another bowl and place in the freezer for 1 hour and stir again.
Leave for another hour and stir again. (Repeat 3 more times).
Place the mixture into a suitable freezer dish and freeze for 24 hours.
Scoop ice cream into balls and serve on cones.
Top with chocolate flake.
